4 Sea Cuisine® Multigrain Tilapia fillets
1 cup grape or cherry tomatoes, halved
1 can (15.5 oz.) chickpeas, rinsed and drained
2 English cucumbers, chopped
½ cup fresh oregano leaves
¼ cup extra virgin olive oil
½ cup fresh lemon juice, divided
1 cup nonfat Greek yogurt
1 tsp. chopped fresh mint
½ tsp. chopped garlic
¼ cup feta cheese, crumbled (optional)
Cook Multigrain Tilapia as directed on package. Meanwhile, combine tomatoes, chickpeas, cucumbers, oregano, oil, and ¼ cup of lemon juice in a large bowl. Toss until well incorporated. DO NOT REFRIGERATE.
In a small bowl, combine yogurt, mint, garlic, and remaining ¼ cup lemon juice until mixed well. Divide tomato mixture over 4 plates and place 1 tilapia fillet on top of each. Sprinkle feta over fillet. Serve cucumber sauce on the side.